With the main part of the red stag season over, it’s a good time to look back at some of the photos of the trophies taken.

Why antlers are different colours

Ever wondered why deer antlers come in different colours? There are several explanations for this. The prime cause is the bark on the trees (or lack of) that the stags have access to in late summer (February and March) to rub their velvet off on.

In the mountains (alpine areas) where there are little or no trees the antlers often have bleached white looking colour. This is caused by the amount of direct sunlight on the antlers.

Here at Ranginui where we have good forest cover, the antlers are darker. The abundance of tanekaha (native celery pine tree) which has a dark black bark gives the antlers an especially dark colour. It’s exciting when you see a decent sized tree moving and you realize that there is no wind, and then you realize that there is a red stag thrashing his antlers against it.

Fallow bucks typically only rub on low growing shrubs and rush bushes. So usually fallow have pale antlers and leave a trail of destruction through the rushes.

Meat hunts

Now is the time hunters often think about getting some meat for those hearty winter meals. The hinds are in good condition and it’s before the fawns arrive. Also, there are some excellent trout rivers in this area. We recommend combining a venison hunt and trout fishing weekend away.

Photographic Safari - capturing stags on their best side

Realistically it is harder to get a good photo of a stag than it is too shoot it with a rifle. Even with a very powerful telephoto lens, getting in the right position at the right time is a real skill. You might be able to see it, but how do you get the stag to show its best angle and without that tree or hind in the way? The thrill of getting a well composed photo rates up there.

If you are having trouble convincing the “other half” that you need some trophy animals on your wall – have you considered doing a photographic safari instead?

In the Kitchen

Winter is here in New Zealand and it’s a good time to enjoy some tasty comfort food. Cottage pie is one of Felicity’s favourites and here is her Venison Cottage Pie:

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 leeks trimmed & finely chopped (or onions)
• 1kg minced venison
• 2 tablespoons plum sauce
• 1 tablespoon Worchester sauce
• 1 cup water (or homemade chicken stock)
• 2 tablespoon flour for thickening

Topping

• 1.5kg mixed root vegetables (e.g. sweet potato, parsnips, and potatoes) cubed
• 2 tablespoons butter
• milk to mix

1. Heat oil in saucepan. Add leeks and cook for about 8 minutes (till softened)
2. Add minced venison to the pan and cook 10 minutes, stirring until meat is well browned. Stir in plum & Worchester sauce and then add water (or stock). Cover and simmer for about 20 minutes, stir occasionally.
3. Add flour to thicken. Set the meat mixture aside.
4. Heat oven to 180°C.
5. Prepare topping. Cook vegetables in boiling salted water for 15-20 minutes. Drain, and mash with butter, milk & pepper. A little horseradish sauce can be added if liked.
6. Spoon venison mixture into an ovenproof dish and top with mashed vegetables. Bake for 25 minutes or until piping hot and beginning to brown.

This dish improves with standing. It can be made in the morning or day before and reheated thoroughly before serving.

Thanks for keeping in touch with us and sharing your hunting photos of your hunting trips round the world. We look forward to taking you hunting again. In the meantime, happy and safe hunting

Mark, Felicity, Neville & Jason